Doo‐Jeong Han - Concepedia

Author

Doo‐Jeong Han

Konkuk University

Also Known As

Doo-Jeong HAN, Doo-Jeong Han, Doo‐Jeong Han

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Konkuk University Korea Food Research Institute Daejin University University of Wisconsin–Madison Rural Development Administration

About

Doo‐Jeong Han is an author at Konkuk University specializing in health sciences, food processing, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	1.4K
2	Nutrition	4	4	412
3	Engineering	1	1	18
4	Medicine	1	1	18
5	Microbiology	1	1	18

Doo‐Jeong Han

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science Food ChemistryRice Bran FiberFood ColloidAnimal NutritionVegetable Oils	2009	307
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science NutritionRice Bran FiberFood CompositionAnimal NutritionFood Analysis	2009	244
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science Rice Bran FiberFood EngineeringFood ProcessingGrape Seed OilFood Technology	2009	196
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science Food ChemistryRice Bran FiberHeat-induced GelAnimal NutritionModel System	2010	137
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, Meat Science Food ChemistryNutritionFood CompositionAnimal NutritionFood Analysis	2011	130
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation Mi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, Meat Science Food ChemistryMustard LeafFood Bioactive CompoundFood AnalysisLipid Oxidation	2009	111
Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages Yun‐Sang Choi, Jong-Youn Jeong, Ji-Hun Choi, Korean Journal for Food Science of Animal Resources	2008	78
Effects of pork/beef levels and various casings on quality properties of semi-dried jerky Ji-Hun Choi, Jong-Youn Jeong, Doo‐Jeong Han, Meat Science Food ProcessingPork/beef LevelsMeat QualityFood QualitySemi-dried Jerky	2008	73
Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage Juhui Choe, Aera Jang, Eui-Soo Lee, Meat Science Food ChemistryGround PorkHordeum VulgareFood AnalysisLotus Leaf	2010	71
Effects of Wheat Fiber on the Quality of Meat Batter Yun‐Sang Choi, Mi-Ai Lee, Jong-Youn Jeong, Korean Journal for Food Science of Animal Resources	2007	66

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